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BN Cuisine with Chef Fregz: Asaro Goes to London

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Before I go on… My BN Cuisine Fam is it “Porrage” “Pottage” or “Porridge”

I’m sticking with Porrage sha.

On to the matter….

In my second semester or I think third year of University a new cafeteria opened close to the class blocks to accommodate the fact there where more students and on cafeteria was not ust enough plus under that hot sun and your neck ties it was a serious hassle walking all the way to the old “Cafe” (pronounced as “caf”) for lunch only to return for another lecture. The new cafeteria brought about sheer better “restaurants” that offered slightly more expensive but yet pretty good food and my real winner was the fried rice looking- yam porrage they had. This was a unlike any other porrage I had seen before. I mean it lacked the familiar lava- orange-red hue of palm oil. There was no dry fish in sight or small small fried meat in “pepper sauce”. It was just this sun-kissed-but-yet-somewhat cool yellow with specks of vegetables running through it after one try I moved the motion to have a cafe two porrage intervention program for me. It was a hit with most people in school.

I loved it so much I pestered the cafe manager over and over for the recipe but the “ela” was just too too much. But God has caught her! Even when she never hesspered I would be a chef, God gave it to me and I’m grateful to Him, I feel fulfilled. Chai! I even remember one of the kitchen staff telling me I should bring N150,000 for me to learn how to cook it. But after thinking to myself “abi this one chop winch? 150k? me whey sabi cook before before” I walked on by.

So this week after much thought ado about what to write in today. I was discussing with my friend and she goes “ Do one kain Oyinbo Asaro now?” and it took me back to 2008!IMG_2982

Years later, here I am. Making a few mental notes, and taking into cognisance that  fact that they used milk I decided to cook it just like regular asaro but at the same time treat it like fried rice as well.

In regular asaro or yam porrage, you would find some nice sawa or some sort of dried fish action going on…but we won’t be needing a fishy flavour here. I went for smoked chicken instead. Soak your chicken in some hot heater first, if you’re worried about the salt content before you put it in. I roasted mine in the oven really quick at high temperature to intensify the smokiness a little bit.

Here’s what you need (Serves 4)

1.5 kilos or 2 kilos Yam (or Mix of Yam and potatoes) peeled and cut into medium size chunks.
Half of a smoked chicken (1.2 kilos weight) shredded or chopped into bit sized pieces. (in all honesty, use a whole one if you’re feeling a little greedy)
2 Green Peppers cut into a medium dice.
Habonero aka Ata rodo to taste finely chopped (I used 3 pieces)
2 cloves garlic finely crushed
150g onions fiinely chopped or blended
150g carrots cut into a medium dice
Spring onions small bunch finely sliced
120ml vegetable oil or canola or coconut oil (for a healthier option)
600ml chicken stock (I used a few Chicken Knorr cubes)
A half teaspoon of turmeric and a teaspoon of fried rice spice by Roberstsons (added boiling hot water to it in case you don’t have any made chicken stock)
400ml whole cream milk
salt to taste
white pepper to taste

IMG_2906 IMG_2909

How To
Pour the oil in your pot, once hot add the onions and the garlic with a pinch of salt stir fry for about a minute. Be careful so the garlic doesn’t burn.Add the yam at this point, the chillies, stock, and then some water to cover. Season with salt and white pepper.

IMG_2917Allow this to cook on a medium heat for about 20 minutes stirring from time to time till the yam is very soft and starts to break down and naturally thickening itself a.k.a “porrag-ing”.

IMG_2931 IMG_2943

As it thickens add a little more water and add the smoked chicken and the carrot, and allow to cook for another 5 minutes – if you like your carrots softer (which I don’t recommend, because you may decide to warm it another time. This way the carrot has a chance to stay as crunchy and full of flavour and not soft and tasting of nothing if you cook it too long.

At this point add the milk and stir very well and cook for another 3-5 minutes. Check for seasoning and general taste.

IMG_2948 IMG_2961At the very end of cooking throw in your green pepper and spring onions stir well. Check for seasoning one more time and serve hot!

You may decide to add some freshly chopped parsley, but it’s all up to you.

IMG_2983May the weekend bring you good things and even better great food!

Ciao Mes Amis!
Truffle Regards

Chef Fregz loves to cook! He is a graduate of Le Cordon Bleu Paris Culinary Arts School in France and hosts monthly “Chef Fregz Specials” where he whips up a yummy menu with a different theme each time then everyone enjoys a taste. He also caters special events and private dinners. To find out more visit www.cheffregz.com. Chef Fregz provides premium private catering services. For bookings and orders email [email protected] – @Chef_Fregz on Instagram and Twitter. You can check out the Chef Fregz Page on Facebook as well.

32 Comments

  1. efe

    September 12, 2014 at 4:31 pm

    CHEF of Life. This is what l had for dinner last night. Chai, you are in the Spirit

  2. Sijibomi

    September 12, 2014 at 4:36 pm

    ohhhhhh this is not righteous. thou shalt not make me hungry jor. i wanttttttttt

  3. Olajumoke Okedairo

    September 12, 2014 at 4:40 pm

    yummyyy…trying this on sunday

  4. Sylvia

    September 12, 2014 at 5:12 pm

    Very cool, i love the recipe. Will try; do have a nice weekend

  5. word

    September 12, 2014 at 5:17 pm

    Iv done d green pepper, parsley but milk and carrot…ok o. Cos its chef fregz i shall try it

  6. Eny

    September 12, 2014 at 5:22 pm

    Lol! ROTFL… I remember new caf porrage! Chai! Those days… *reminiscing*

  7. maria

    September 12, 2014 at 5:22 pm

    when did we start putting milk in asaro

  8. @edDREAMZ

    September 12, 2014 at 5:27 pm

    a.k.a EDWIN CHINEDU AZUBUKO said…
    .
    This is the real shit….. Yummy i must say no doubt…..
    .
    .
    ***CURRENTLY IN JUPITER***

  9. Ayo

    September 12, 2014 at 5:37 pm

    I will make this for Olowo Ori mi…. Lovely dinner and some lovey-dovey time~

  10. Anon

    September 12, 2014 at 6:34 pm

    It looks tantalising but I don’t eat asaro. After the one in QC boarding school put me off for life.

  11. onlymewaka

    September 12, 2014 at 6:41 pm

    When will I add the chicken?

  12. onlymewaka

    September 12, 2014 at 6:51 pm

    Kk, ve sEen it. Thanks

  13. MissBonnie

    September 12, 2014 at 8:30 pm

    Lol.. CU ” New Caf ” ..megn, Gbugbemi ,, this asaro is happening this weekend. Maybe my bf will even propose after he comes to eat it * wicked laugh*

  14. chukwudi glory

    September 12, 2014 at 10:17 pm

    Like seriously,I’m trying dis

  15. i no send

    September 12, 2014 at 10:38 pm

    just served yam porrage to with peppered snails and other animals. to my husby’s boss (we invited him for dinner)….bribery tinz..lol

  16. Zee

    September 12, 2014 at 10:58 pm

    Wow, milk in asaro…will definitely need to try this out. Thanks Chef Fregz!

  17. funx

    September 13, 2014 at 1:07 am

    Tried it n it was d bomb. Nice one.

  18. Kina

    September 13, 2014 at 8:01 am

    Want to try this out but no sold on the milk. Efe since u have tried it out please ,What does the milk bring to the dish? And is it condensed type or just full fat pint?. If it’s omitted will the flavour suffer?

    • Chima

      September 14, 2014 at 4:15 am

      Why are u guys so opposed to new stuff? Milk adds creaminess to the yam and a gentle layer of fat flavor. Don’t worry, it won’t spoil your ata rodo and palmoil and maggi flavor.

    • Aruel

      September 14, 2014 at 6:17 pm

      Coconut milk also has a dose of saturated fats. Can offer the same creaminess to the recipe. And remember some people could be lactose intolerant. What’s with the generalisation. Seems like you are on the troll prowl for a banter. Happy hunting.

  19. hatersgonhate

    September 13, 2014 at 8:53 am

    may be with coconut milk sha

    • Kina

      September 13, 2014 at 6:13 pm

      Tried it with tinned coconut milk. Really good. Instead of carrots I used a combination of green and ripe plantain. Gym tomorrow me thinks.

    • Mz Socially Awkward...

      September 13, 2014 at 11:35 pm

      Ah, so something else I can do with my coconut milk. I’m thanking you now. 🙂

    • Chima

      September 14, 2014 at 4:16 am

      You don’t eat vegetables again? lol

  20. jenny

    September 13, 2014 at 4:37 pm

    Pls it’s yam pottage not porrage or porriage…thank me later!.

    • Anon

      September 13, 2014 at 8:20 pm

      You are quite dense. It is both yam pottage and yam porridge. You are welcome.

      “Yam porridge (or yam pottage) is an Igbo dish known as awai”

  21. tolu

    September 14, 2014 at 12:56 pm

    Lool… “New caf” #nostalgia… soo many memories! and it really ws the winning menu.
    I’m definitely trying this “fried-ricey-milky” porridge.

  22. Bullet

    September 15, 2014 at 7:03 am

    You can add some beans to it !!!

  23. jj

    September 15, 2014 at 8:08 pm

    This recipe was a hit! Loved it, milk and all. Going forward this is definitely the staple porridge recipe in my house.

  24. ada

    September 16, 2014 at 10:03 am

    I don’t see palm oil in the list of ingredients. How did you get the color?

    • star

      September 16, 2014 at 8:38 pm

      Its the turmeric. its a really good spice it has medicinal benefits google it. . you can also use tomatoes or red pepper to give it a reddish colour. The good thing about this recipe is that you can tweak it to your taste.

  25. femigirl

    September 30, 2014 at 10:14 pm

    Looks good will try out but will make few adjustment to make healthier

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